7-Layer Dip Potato Skins
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Two classic football season snacks brought together for one epic dish!
Ingredients
  • 5 small potatoes (I used Yukon Gold but you can use any you like)
  • 5 oz beans, pureed
  • 5 oz guacamole (recipe for homemade above)
  • 5 oz vegan sour cream or plain greek yogurt
  • ¼ cup tomatoes, diced
  • ¼ cup black olives, sliced
  • ¼ cup green onions and/or shredded lettuce
  • ⅔ cup shredded cheddar cheese (vegan or regular)
  • extra virgin olive oil spray
  • salt and pepper to taste.
Instructions
  1. Wash and scrub potatoes. Pierce each with a knife. Bake in the oven at 400 for about one hour, directly on the oven rack. *You can do this several hours before if you want.
  2. Cut potatoes in half. Scoop out most of the flesh from each potato half, making a boat. Be careful and leave enough flesh so you don't rip the skin.
  3. Spray both sides of each potato skin with extra virgin olive oil spray or brush with EVOO. Season with salt and pepper.
  4. Set the oven to broil. Broil the potatoes with the skin side up for about 2-3 minutes. Remove from the oven, flip over, and broil again for 2-3 minutes.
  5. Let the skins cool for about 5 minutes.
  6. Layer potato skins with ½ T. bean puree and ½ T. cheese.
  7. Return to the oven for 2-3 more minutes.
  8. Spread each skin with ½ T. guacamole and top with about 1 tsp. of olives, onions, lettuce, salsa and/or tomatoes, and greek yogurt or vegan sour cream.
  9. Enjoy!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/10/7-layer-dip-potato-skins.html